Low-Carb Eggplant Pizza Bake
A wholesome, Mediterranean-inspired dish where roasted eggplant slices replace the crust, layered with marinara, gooey mozzarella, and your favorite pizza toppings. It’s low in carbs but high in flavor, making it a perfect weeknight dinner or meal-prep option.
⏱ Time
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Ingredients
2 medium eggplants, sliced into ½-inch rounds
2 tbsp olive oil
Salt & black pepper, to taste
1 ½ cups marinara sauce (sugar-free or homemade for low-carb)
2 cups shredded mozzarella cheese
½ cup grated parmesan cheese
1 tsp dried oregano
½ tsp garlic powder
¼ tsp red pepper flakes (optional)
Fresh basil leaves (for garnish)
Optional Pizza Toppings (choose your favorites):
Sliced black olives
Sautéed mushrooms
Bell peppers
Cooked ground turkey, chicken, or beef
Turkey pepperoni slices
Instructions
1. Prep eggplant: Preheat oven to 200°C (400°F). Line a baking sheet with parchment. Lay eggplant slices, brush lightly with olive oil, and sprinkle with salt & pepper. Roast for 15 minutes, flipping halfway, until softened.
2. Assemble bake: In a lightly greased baking dish, spread a thin layer of marinara. Arrange roasted eggplant slices in a single layer. Top with more marinara, mozzarella, parmesan, oregano, garlic powder, and optional toppings. Repeat layers until all ingredients are used.
3. Bake: Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is golden and bubbly.
4. Serve: Garnish with fresh basil leaves and let cool slightly before slicing.
Notes & Tips
If you want the eggplant less soft, salt the slices and let them sit for 20 minutes before roasting to draw out excess moisture.
Use part-skim mozzarella lighter calories.
Add a drizzle of olive oil and chili flakes on top for an extra kick.
❓ Frequently asked questions FAQ
Q: Can I make it ahead?
Yes — assemble the dish, cover, and refrigerate. Bake when ready to serve.
Q: Is it freezer-friendly?
Yes — freeze baked portions in airtight containers for up to 2 months. Reheat in oven or microwave.
Nutritional information
Calories: 310 kcal
Protein: 18g
Carbs: 12g (net: ~9g after fiber)
Fat: 21g
Fiber: 3g